German braised red cabbage

German braised red cabbage


40 people made this

About this recipe: Traditional german braised red cabbage recipe. Not just for christmas, but also ideal to accompany sausages or any roast. For a richer variation, use 50g butter and 30g goose fat.

Nikkikitten London, England, UK

Serves: 6 

  • 80g unsalted butter
  • 1 large red cabbage, shredded
  • 2 Granny Smith apple, peeled, cored and cut into chunks
  • 4 tablespoons light brown muscavado sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground mixed spice
  • 250ml cider vinegar
  • 200ml water

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. In a large saucepan on medium heat, put half the butter and melt slowly. (Or if you choose the richer variation, add the goose fat and 25g of butter.)
  2. Add the shredded red cabbage, apple chunks, sugar and spices. Mix all together and braise for about 10 minutes, while constantly stirring to prevent burning.
  3. After add the cider vinegar and water. Simmer for 50 minutes on low to medium heat, stirring occasionally. At the end of cooking time add the remaining butter to give it the glossy shine.


This recipes tastes actually better if prepared one day in advance. Freezes very well.


Also you can add a bit of dark balsamic vinegar, but therefore use less cider vinegar. Or as suggested try to braise with goose fat, rather than just butter. Its delicious! German traditional recipes ask for goose fat and butter.

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Reviews (2)


Lovely , goes lovely with sausage and mash. xox - 07 Feb 2012


- 19 May 2013

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